4 cups sugar, divided
1 cup milk
1 tsp. salt
2 cups nuts
2 tbsp. butter

Place 1 cup sugar in a heavy saucepan or skillet to caramelize. Place remaining 3 cups sugar and milk in a saucepan and cook over low heat.

When sugar is completely melted or caramelized, add to mixture in saucepan slowly, stirring constantly. Continue cooking until soft ball stage (234-240°F on candy thermometer).

Remove from heat and add salt, nuts and butter. Beat until creamy.

Pour into well greased pan to cool and cut into squares.

Cooks Note: Use of a candy thermometer is recommended.

Makes 4 pounds.